Mango Brie Empanadas
These surprisingly delicious mango brie empanadas are wonderfully crispy and full of flavor. They’re perfect as a snack or even as a light lunch, since they’re nice and generously sized!
Servings: 10 pieces
Ingredients
- 10 sheets savory pie dough or puff pastry
- 100-150 grams brie
- 100 grams mango
- 1 egg beaten
- Dried cilantro optional
Instructions
- Preheat the oven to 400°F/200°C (conventional bake) and line a baking sheet with parchment paper.
- Remove the pastry sheets from the freezer and let them thaw slightly. Roll them out a bit and use a small bowl (about 3.5 to 4 inches in diameter) to cut circles from the dough.
- Slice the brie and cut the mango into small cubes (about ½ x ½ inch). Place two slices of brie on one half of each dough circle and top with mango. Leave about ½ inch around the edge. Season with a little dried cilantro, if using.
- Fold the empanadas closed and press the edges firmly to seal. Use your fingers to fold and crimp the edges inward so they’re well sealed.
- Brush generously with the beaten egg and bake for 25-30 minutes, or until golden brown.
- Let the empanadas cool slightly, but serve warm.
How to store
Store these mango brie empanadas in the refrigerator. Reheat them in the oven before serving for the best texture.